Chinese Scallion Pancakes
Flaky layered flatbreads from a simple flour dough.
Ingredients
- 2 cup flour
- 4 piece spring onion
- 2 tbsp sesame oil
Instructions
- 1
Mix flour with hot water into a soft dough and rest 30 minutes.
- 2
Roll thin, brush with oil and scatter scallions.
- 3
Roll up, coil and flatten again.
- 4
Pan-fry until crisp on both sides.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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